"Tukhum barak" is translated from Uzbek as " boiled egg". I read that this dish belongs to the Khiva cuisine. True, I first tried it in Dagestan, and only then in Uzbekistan. But I liked it so much that I asked the locals how to cook it. I have never seen it, but I tried to repeat it from the words.The shape was not perfect, but the taste is the same.It is not easy to prepare such a dish for the first time.
1. First, prepare the dough. We combine all the flour, one egg and salt.

2. Add 100 ml of milk. Mix everything well and knead the dough.

3. You should get such a bun that does not stick to your hands.

4. Now mix the remaining eggs and milk, no need to beat, you can just mix well with a whisk or fork.

5. Roll out the dough and cut it into rectangles, no need to grind. Can be cut with a knife. The first time I rolled out not very thinly, because it is very difficult to sculpt and photograph at the same time. It is recommended that this procedure be carried out in pairs. Now you will understand why.

6. Now put water in a wide saucepan, let it boil, slightly salt it. And at this time we pinch the rectangle very carefully on both sides. It turns out here is such a pocket.

7. Now the hardest part. Pour the filling into this pocket, quickly and firmly close it.

8. And immediately throw into boiling water. And quickly, but carefully, we make the second one, throw it into the water, then the next, etc. The whole difficulty is that the tukhum hut cannot be first stuck on and then welded, all this must be done at the same time. Therefore, it is advised to cook together.

Tukhum-barak in translation means a boiled egg, and in appearance it reminds someone of envelopes with filling, someone dumplings or dumplings, someone ravioli. The peculiarity of the dish is that the eggs as a filling are not boiled, but raw!

I have wanted to cook tukhum-barak since I received the book "Markhamat" three years ago from its author - Golib Saidov - in one of the competitions. Every time I made dumplings, I thought, why not make a few Uzbek "egg dumplings" in parallel for testing? ... Finally, my hands reached. I must say right away that it turned out to be easier for me to make a hundred ordinary dumplings than to make several tukhum barracks!

It seems that they turned out quite well, but due to my lack of real sesame oil, fullness classic taste I didn't fully feel it. Sesame oil is added to another vegetable oil in a ratio of 1 to 10. I used one type of oil - cottonseed, but almost any can be used.

Tukhum-barak is served both hot and cold, i.e. cooled down. Just like the author of the book, I was undecided which I liked better.

To prepare tukhum-baraka, prepare the ingredients according to the list.

From flour, water (or milk) and eggs, knead a stiff dough.

For the filling, you need to break the eggs into a bowl and mix them in a special way. Fearing that I would not succeed, I did not take all the eggs at once, but a couple.

Then she prepared a portion of milk proportional to two eggs and vegetable oil. I just mixed them together, adding a pinch of salt.

Combine while stirring egg mixture and milk and butter, i.e. also chop with a knife until smooth.

Roll out oblong ribbons from the dough in any convenient way and cut into rectangles of such a size that when you fold them in half, you get squares or something close to this shape.

Place a pot of water on the stove. It is more convenient if it has a wide bottom. Turn it on and closer to boiling, start forming a tukhum-barak.

Lubricate the two edges of a rectangular piece of dough and blind them together. You need to blind tightly so that it does not leak out. liquid filling. Then take the "envelope" from the dough either in a fist, or rest the lower part on the table, holding the sides with your hand. Pour in a portion egg filling(I have 2-3 tablespoons per envelope). Seal the edges and place in boiling water.

Immediately proceed to the formation and cooking of the next tukhum-barak for a serving or several servings. The cooking time of the last envelope should be at least three minutes. Someone will think that all tukhum barracks will be boiled differently, but this is how this thing is prepared ... It is unrealistic to prepare several pieces at once and then cook, because the filling will simply start to flow out of the blanks.

Put the finished tukhum-baraki on a dish in no more than three layers or on portioned plates. So that they do not stick together and for even more deliciousness, grease with sesame or butter.

Tukhum-barak is ready.

Bon appetit!

Cooking

Can be replaced if necessary chicken eggs quail. Just keep in mind that they will need a little more.

The first step in cooking is preparing the dough. To do this, in a separate bowl you need to mix one egg, all the flour and a little salt.



Then there you need to add 100 milliliters of milk. The dough must be thoroughly mixed and kneaded.



You should get an elastic and elastic dough. You can refer to the photo. The dough should not stick to your hands, then it is definitely ready. Try to mix it well so that there are no lumps.





Now, in accordance with the recipe, you need to roll out the dough well (it should be thin, less than one centimeter thick) and cut into large rectangles. It is best to use a pastry knife, but a regular knife will do. If the dough is thickly rolled out, then further cooking will be more difficult.



Next, you can install a wide pot of water on the stove, wait for it to boil. You can salt the water a little. At this time, you need to make small pockets from the dough cut into rectangles (refer to the photo).



And now the most difficult stage of cooking begins. It is necessary to pour the filling into the pocket and close it quickly.



Immediately you need to throw your pocket into boiling water. Immediately start creating the second Uzbek dumpling and send it back to boiling water. It is convenient to make tukhum barak together, since the difficulty lies in the fact that dumplings cannot be stuck on and then boiled. You need to do everything at the same time, which may seem difficult from the habit.



That's all step by step recipe with a photo of cooking an Uzbek dish! Delicious and mouth-watering envelopes similar to ours are obtained. lazy dumplings. They can be served with sour cream, butter or soy sauce. And you can also decorate the dish with your favorite herbs. Bon appetit!

We will traditionally use rye flour. But you can make dumplings with semolina, but keep in mind that in this case the calorie content of the dish will increase slightly.

KBJU and composition for the whole dish

Step 1: prepare the dough and make blanks for dumplings.

Sift the flour through a sieve onto a work surface. We make a recess in the hill, pour water, milk, salt and pepper into it. Then knead the dough with your hands. Sprinkle the work surface with flour. Roll out the dough with a rolling pin to a thickness 2 mm. Cut the rolled out dough into squares with a knife. 3*3 centimeters.

Step 2: prepare the filling.

Onion clean with a knife from the husk and rinse with running water. We scroll the beef through a meat grinder into a bowl, then scroll the onion. Add water, salt and pepper to the bowl. Mix with a spoon.

Step 3: prepare the greens.

Rinse the greens under running water, dry with a kitchen towel. Cut with a knife on a cutting board very finely.

Step 4: prepare barak-chuchvara (Uzbek dumplings).

Put the minced meat in the center of the dough square with a spoon and pinch the edges from two opposite edges with a triangle with your fingers. Bring the broth to a boil in a saucepan and cook the dumplings over medium heat until tender. 5-7 minutes. We take out the finished dumplings with a colander from the pan.

Step 5: serve barak-chuchvara (Uzbek dumplings).

Barak-chuchvara is served in portioned plates, sprinkled with fresh herbs. You can also pour dumplings with soy sauce. Bon appetit!

If you are unable to cook meat broth, then you can make the broth next recipe. Cut the onion into half rings and fry in a frying pan with sunflower oil. Cut bell pepper into small pieces. Put the water on to boil strong fire, add onion there, bell pepper, Bay leaf, pepper and salt.

You can also serve barak-chuchvara with sour milk and sprinkle with crushed red pepper.

Onions in minced meat can not be scrolled in a meat grinder, but chopped finely, thanks to this, the dumplings will be more juicy.